Boiled Eggs with Porcini Mushrooms
(Uova Mollette Ai Funghi Porcini)
Ingredients:
4 eggs
4 large porcini mushrooms
Extra virgin olive oil, for brushing
3 oz (80 grams) butter
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon juice, strained
Salt and pepper
Directions:
Preheat a grill to medium.
Remove the mushroom stems.
Season the caps with salt and pepper.
Brush with olive oil and grill for about 15-17 minutes.
Cream the butter in a bowl.
Beat in the parsley, lemon juice and salt to taste.
Cook the eggs in boiling water for about 4-5 minutes.
Remove from the pan, cool under cold water and shell.
Place an egg in the hollow of each mushroom cap and add a little parsley butter.
Arrange on a warm serving dish and serve immediately. Serves 4.